In a large bowl mix together the turkey, onion, cumin, garlic, paprika, salt, and pepper until well combined.
Add 1 TBSP of olive oil to a skillet over medium-high heat. Add the turkey mixture to the pan and cook, while breaking up the turkey, until cooked through, about 5 minutes.
Stir in the corn and jalapenos cook while stirring for about 1 more minute then take the pan off the heat and set aside.
Lay the tortillas out flat onto a flat work surface.
Heat a griddle to 350°F or a large skillet over medium heat on the stove top.
Spread the turkey mixture on one half side of each tortilla then top with shredded cheese. Fold the tortillas in half over top of the filling and press them down using your hands. Lightly brush both sides of the quesadillas with olive oil.
Place the quesadillas on the griddle/pan and cook until browned on one side then flip and brown the other side, about 1 to 2 minutes per side.
Transfer the quesadillas to a cutting board then cut into triangle shapes and serve with sour cream.
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